Maleki, S.; Razavi, S.H.; Yadav, H.; Mousavi, Z.E.; Jain, S.
Determining Fermentation Conditions to Enhance Antioxidant Properties and Nutritional Value of Basil Seeds Using Lactobacillus plantarum. Fermentation 2024, 10, 467.
https://doi.org/10.3390/fermentation10090467
AMA Style
Maleki S, Razavi SH, Yadav H, Mousavi ZE, Jain S.
Determining Fermentation Conditions to Enhance Antioxidant Properties and Nutritional Value of Basil Seeds Using Lactobacillus plantarum. Fermentation. 2024; 10(9):467.
https://doi.org/10.3390/fermentation10090467
Chicago/Turabian Style
Maleki, Sima, Seyed Hadi Razavi, Hariom Yadav, Zeinab E. Mousavi, and Shalini Jain.
2024. "Determining Fermentation Conditions to Enhance Antioxidant Properties and Nutritional Value of Basil Seeds Using Lactobacillus plantarum" Fermentation 10, no. 9: 467.
https://doi.org/10.3390/fermentation10090467
APA Style
Maleki, S., Razavi, S. H., Yadav, H., Mousavi, Z. E., & Jain, S.
(2024). Determining Fermentation Conditions to Enhance Antioxidant Properties and Nutritional Value of Basil Seeds Using Lactobacillus plantarum. Fermentation, 10(9), 467.
https://doi.org/10.3390/fermentation10090467